Posts tagged ‘coriander’

February 9, 2011

Curried Carrot & Quinoa Soup

by cillefish

I (a) like curry, and (b) feel a little under the weather, and this turned out to be a pretty excellent feel-better soup. Basically, it’s chicken noodle soup for the vegetarian.

The heat and spice help you cough more and clean things out, and it feels good in your tummy, but the cayenne pepper & garlic here also have some mild benefits in terms of improving bloodflow, assisting digestion, minimizing inflammation, and heling to boost the immune system. Hey, every little bit helps.

The quinoa is optional; a good source of protein, it’s also the noodle equivalent in this recipe.

Curried Carrot & Quinoa Soup

Ingredients:

  • 1-2 cups dry quinoa (half normal, half red quinoa is ideal) – optional
  • 3 Tbsp peanut (or other vegetable) oil
  • 3/4 tsp ground coriander
  • 1/2 tsp yellow mustard seeds (I used yellow mustard)
  • 1/2-1 tsp curry powder (I used the Spice Hunter “hot curry blend;” Madras works as well, but if you use that or “whatever” curry powder, cut back a bit on the honey or increase the cayenne, as you like)
  • 1 1/2 inch cube (about 1 Tbsp) fresh ginger root, peeled and grated (or you can get 1/4 to 1/3 cup of the non-sugar-coated candied stuff and mince it fine)
  • 1 clove garlic (more if you’re really sick and/or like garlic), minced finely
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January 20, 2011

Halibut Fish Tacos with Jalapeno-Lime Cream (& Cranberry)

by cillefish

Threw these together on a whim with a vague plan of imitating the kind of high-end fish tacos you get at the cozy, local-produce type of restaurant that’s always surprising you by dishes that feel …oh, somewhere between a warm hug and that zingy feeling you get when you get 3 seconds of an incredible song on the radio and have no idea who it was.

You know?
Sure you do.

Anyhow, these more than delivered. Easy & astonishingly great.

Here’s a picture of someone else’s similar recipe:
fish tacos

Halibut Fish Tacos with Jalapeno-Lime Cream (& Cranberry)

Serves: 2

Ingredients:

  • 1 package (12-16 oz) Trader Joe’s battered wild halibut
  • 4 whole-wheat tortillas (get the thin ones, not the thick “handmade” ones)
  • 1/4 cup Vons / Safeway jalapeno ranch salad dressing*
  • A few teaspoons of lime juice (we used the kind in the lime-shaped bottle. It called itself “organic lime condiment,” but fresh lime juice with a few strokes of lime zest is fine)
  • 1/4 cup whole-cranberries cranberry sauce
  • 3-4 cups arugula or “spring mix” (or spinach)
  • 1/2 to 3/4 cup SHARP white cheddar cheese, grated (the sharpest, best stuff you can find – drier is usually better. We use the New Zealand kind that Trader Joe’s carries since it simplifies shopping for this, but the best I’ve had so far was from Costco. Yeah, I know.)

To make:

  1. Preheat oven and put halibut on a baking sheet, following package directions to bake. I find that cooking it 1/2 to 3/4 of the time they say is plenty — otherwise it gets really dry and crusty. Meanwhile, mix dressing and lime juice in a small bowl.
  2. A few minutes before the halibut is done, put the tortillas in a plate with a damp paper towel on top and microwave them for 10-20 seconds, to warm.
  3. Drizzle about a tablespoon of dressing mix on each warmed tortilla. Add arugula. Remove halibut from oven and halve the bigger pieces. Divide evenly in tortillas. TSeparate cheese evenly among tacos, and top each with 2 tsp to 1 Tbsp of cold cranberry sauce. Serve with a side salad that has fruit in it, and with salsa & tortilla chips.

*I want to try making my own jalapeno ranch dressing, since the Vons stuff is a little fatty. This recipe looks pretty close; just add enough tomato paste to get it to garbanzo-bean color.

In case the link disappears, the recipe is: 1 jalapeno, seeded, and 1 garlic clove; both minced fine. Add 1/4 c mayonnaise, 1/4 c sour cream, 1 Tbsp white wine vinegar, 1 Tbsp chopped fresh dill (or 1 tsp dried), 1/4 tsp garlic powder, 1/4 tsp white pepper. Season to taste with kosher salt.